Are you looking for a vegan pasta dough recipe made with whole and simple ingredients? This easy recipe is perfect for those who want to make their own pasta at home. Plus, it's simple enough that anyone can make it. So, gather your ingredients and give this recipe a try! You won't be disappointed.
Living in Italy means making pasta regularly and being great at it. We have always made pasta as Joaquin's family is Italian, and making homemade pasta dough on Sundays is a tradition kept alive for years.
We always try out different fillings for fun and to have diversity at the table; we make two variations at each family gathering.
This homemade vegan pasta recipe is the base we use to make spaghetti, ravioli, fettuccine, and all kinds of pasta you can imagine. You only need to make slight adjustments to its thickness to make stuffed pasta and dumplings.
This vegan fresh pasta recipe is made with:
- Whole wheat semolina flour (durum wheat) - you can also use all-purpose flour.
- Water - use room temperature water
Optional: fine sea salt
How to make vegan pasta dough
To make vegan pasta from scratch, gather all your ingredients and measure carefully. As it is common practice when baking or working with flours, we recommend measuring grams.
in a large pot, pour water over the semolina flour and salt
combine with your hands
after kneading pasta dough, form a ball
wrap with plastic wrap and refrigerate
cut the refrigerated fresh eggless pasta dough
stretch slightly with your hands
Tip: cover the eggless pasta dough that you are not working with plastic wrap to keep your fresh homemade vegan pasta soft.
Stretching the dough - you can cut this homemade vegan pasta using a pasta maker or simply stretching it with a rolling pin.
Cutting the dough - with a sharp knife for broader noodles such as fettuccine or pappardelle or using a pasta maker.
To make fresh noodles, set the pasta machine to a thicker setting.
pass the dough through the pasta maker
for noodles, stop at setting Nº2
sprinkle flour over the fresh pasta dough
spread more flour all over the pasta sheet
Stretch the dough on a floured work surface, roll it up, and cut it into strips with a sharp knife.
One of the perks of making homemade vegan pasta is that you can cut it in any way you prefer to make your favorite pasta recipes.
- Lasagna sheets: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles.
- Noodles: stretch the pasta until you reach the Nº2 thickness setting, and cut the pasta sheets into rectangles; then place the cutter head that makes thin spaghetti and wide fettucini noodles, and pick your preferred width. See how to make vegan pasta noodles in detail.
- Stuffed pasta using two pasta sheets (like ravioli): stretch the pasta until you reach the Nº1 thickness setting, and cut the pasta sheets into rectangles.
How to cut vegan ravioli dough
Cut stretched fresh pasta into 12 inches (30 cm) sheets and continue to cutting eat with your favorite pasta cutter. Watch the video and see pictures for detailed instructions using different methods and utensils.
Using a pasta tray
Sprinkle hard durum wheat on the pasta tray
Make sure all the wholes have flour to prevent the pasta from sticking
Wash quinoa, strain it and add 1 cup of water for every cup of quinoa
Rub the edges of the holes with water, so the second pasta sheet sticks well
Fill a pastry sleeve with the filling, and fill each of the ravioli pockets with about one tablespoon
top the tray with the second past sheet and preventing air bubbles to remain; then press firmly with a rolling pin
Remove the remaining pasta dough
Bring to boil, reduce heat and simmer until it dries out
Place the pasta sheet on a floured surface, mark the ravioli slightly, leaving ¼" (0.5 cm) between each one; then put the filling
moist the ravioli circles edges with water
cover the second pasta sheet and press with your fingers to remove air pockets
cut ravioli with a cookie cutter
Using a ravioli cutter or roller wheel
The same principles apply. Remove air from the ravioli pockets, moist the edges, and the cut. Do the same with the roller wheel.
These are our preferred methods when using leftover pasta dough pieces, that are hard to use with a ravioli press.
cut vegan pasta rectangles, top with filling, moist edges place a second pasta layer
press ravioli cutter firmly
And there you go, fresh vegan pasta cut with any of your preffered methods.
How to serve
Frequently asked questions
can you freeze pasta dough?
Yes. You can freeze fresh vegan pasta dough by first shaping it into a log and sprinkling semolina flour or all-purpose flour, then wrap it tightly in plastic or an airtight container.
This fresh vegan pasta recipe can aslo be frozen in form of pasta sheets or noodles; always sprinkle with some flour and freeze using an airtight container.
You can then freeze homemade pasta for up to 2 months. To use, thaw the dough overnight in the fridge, then roll it out and cook as usual.
Can I make gluten-free vegan pasta?
Yes, you can use our gluten-free flour blend to replace the durum wheat semolina or flour, for a gluten-free option.
Does pasta dough need eggs?
For this recipe, there's no need to add eggs. Here in Italy, the pasta from the south is usually eggless as the weather is warmer; hence the pasta is lighter.
How can I replace eggs in pasta?
Here in Northern Italy, pasta is usually made with eggs, especially stuffed pasta, as eggs have fat, which gives elasticity and helps when working with this type of pasta.
You can use olive oil to replace eggs whenever needed to make a smooth dough.
More vegan dough and pasta recipes
Vegan penne alla puttanesca - a classic, made with capers and black olives, quick and delivers intense flavors.
3-ingredient pasta sauce - eggplant and tomato-based sauce, that you won't believe how delicious a handful of ingredients can be!
Lemony spaghetti - a fresh and summery recipe with parsley, lemons, and almonds that has become our home staple.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Homemade Pasta Vegan
Make pasta dough
- Measure your ingredients
- Mix the salt and semolina in a bowl, and then pour the warm water.
- Transfer to a clean table and knead for 5-8 minutes. Add more semolina if too wet and water if too dry.
- Cover with plastic wrap and reserve in the fridge for 30 minutes.
Stretch the pasta: pasta machine method
- After refrigerating the pasta dough, cut the pasta into two same-sized balls (or more if you make more, keeping the proportions).
- Press the balls to make small pancakes.
- Set the pasta machine to the thicker mode and pass the dough.
- Fold both edges of the dough inwards and pass the dough again; this way, the pasta will be more uniform. Rub some flour after passing the dough to prevent it from sticking to the machine.
- Pass the dough again, and then continue passing the dough, switching to thinner settings until you reach the desired thickness.The recommended thickness for lasagna, spaghetti, or fettuccine: 2. For ravioli or other dumplings: 1 (the thinnest)
- Cut stretched fresh pasta into 12 inches (30 cm) sheets.
- Add the pasta to salted boiling water and cook the pasta for 2-3 minutes, until al dente.
Stretch the pasta: rolling pin method
- After chilling the dough, cut the pasta into two equal balls (or more if you make more, keeping the proportions).
- Stretch the dough over a lightly floured surface using a rolling pin or a clean bottle until the dough looks very thin. Use more flour to prevent sticking.
- Sprinkle some flour on top if you plan to store them or cook them immediately. You can keep them in the fridge for 2 days or frozen for up to 4 weeks.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to or remove the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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